A Kale Salad To Stand the Test of Time

We try to learn Spanish while sweating on the Stairmaster — and trying to write the great American novel in our head. We try to watch our favorite TV shows while balancing our checkbook — and knitting a sweater. And during the big holidays, we try to cook 10 dishes simultaneously from scratch that will all go on the table miraculously at once.

At times like that, there’s only one true salvation — kale.

Yes, the hardy green comes to the rescue when we’ve got just one too many cooking tasks to attend to.

In Melissa Clark’s “Raw Kale Salad with Anchovy-Date Dressing,” the veg is a lifesaver as it forms the basis of a salad that can sit quite happily on the table for hours without any worse for wear. It won’t get soggy like spring mix. It’s far more interesting than iceberg. And it actually gets tastier as the leaves start to wilt a little.

The recipe is from the New York Times columnist’s new cookbook, “Cook This Now” (Hyperion), of which I recently received a review copy.

Just cut the kale leaves into ribbons, then toss with a dressing made with medjool dates, anchovy fillets, garlic, citrus zest, olive oil and red wine vinegar.

What you get is a complex bowl of crunch, sweetness, bitterness, tang and garlicky goodness.

So, when the going gets frantic, remember to reach for the kale.

Raw Kale Salad with Anchovy-Date Dressing

(Serves 6)

6 to 8 large medjool dates, pitted, smashed, and finely chopped

6 anchovy fillets, finely chopped

3 garlic cloves, finely chopped

Finely grated zest of 2 oranges

Finely grated zest of 2 lemons

1/2 cup extra-virgin olive oil

1 tablespoon plus 1 teaspoon red wine vinegar, more to taste

2 large or 3 small bunches Tuscan kale (also known as lacinato, black or dinosaur kale), ribs removed

Coarse sea salt, if needed

In a medium bowl, stir together the dates (use more dates if you like a sweeter salad and fewer if you prefer a less sweet salad), anchovies, garlic, orange zest, and lemon zest. Stir in the olive oil and vinegar.

Wash and dry the kale leaves; stack the leaves and slice them thinly crosswise. Transfer the greens to a large salad bowl. Add vinaigrette and toss gently to combine. Add salt and more vinegar if needed.

Note: Russian red kale also can be used. Kale leaves toughen as they age, so it’s best to make this dish with the most tender bunches you can find. If using kale on the older side, just slice it very finely before tossing with the vinaigrette.

YES to raw kale salads. The date and anchovy mix is an interesting, new one. Never would think to combine those two ingredients, although at the heart of it, it’s the sweet and salty tangle that makes it work. Good one!

Carolyn, We are eating kale these days like it’s going out of style. It just feels like the right thing to eat this time of year. This salad is fascinating. I never would imagine dates, anchovies and kale. I gotta try it!
Happy Thanksgiving to you:)
-Erin

Oh, this is TOTALLY going to make an appearance at our family table during the holidays! Thanks yet again!) Carolyn 🙂

(Really, one of these days it is going to dawn on me that I need to post a sign” “All food on this table is thanks to Carolyn Jung” 😉

And to your readers above regarding kale chips — do it! I tear mine into rib-less bite-sized pieces, spritz with a misting of olive oil from one of those little pump thingies, and then drizzle with just a touch of sesame oil for some added flavor. Toss together in a bowl until leaves are evenly coated, spread out on pan topped with a few grinds of sea salt (or just sprinkle lightly with good old table salt) and roast until they get almost dry (crisping process will continue after you take them out). I left a batch in just a little too long one time and have been doing it on purpose ever since, because when I crumbled them all up, they turned out to be a GREAT addition to sprinkle on things like eggs, fried rice, or just anything you want to add a little healthy green stuff to. They would sub really well for nori (seaweed) flakes. No idea what happens to the nutritive value when it is toasted like that, but I now consider “kale sprinkles” to be a go-to pantry staple 🙂

Made this salad for dinner tonight. I put the dressing ingredients in my mini food processor then drizzled in the olive oil. The end result was a gooey paste, so I added the juice from the oranges and it was much better. Now I love raw kale!

Had to report back – made this for our Thanksgiving dinner and it was great! Am growing dino kale in the backyard (it’s really really easy to grow here in the bay area), so had a ton ready to go. Used a whole tin of Trader Joe’s anchovy filets. After throwing it together and letting it marinate for a couple of hrs I tasted and thought it needed more acid so I added the juice of one of the zested lemons. The dates really make this dish. This was a great addition to our table. Thanks for yet another delicious recipe!